Reviewed: Apr. 25, 2012

These were moist and delicious. I found the batter way too stiff until I added the fruit but after that it looked more like muffin batter and less like cookie dough. I would recommend watching the time as I left them in for only 16 minutes and they were still a little overdone. I added almond extract and cherry preserves and topped with sliced almonds.

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Reviewer:

yoyomofo

Reviewed: Mar. 19, 2012

Absolutely Wonderful!! I added about a cup of Raspberries & a cup of Blueberries to the mix & they turned out amazing.. cant wait for more berries come into season so I can try different combos.

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Reviewer:

Nonie

Reviewed: Mar. 6, 2012

Great basic recipe. I reduced the flour to 2 cups per another reviewer. >>> 03/02/12 APPLE MUFFINS: Added 1 cup peeled/chopped apple, 1/2 cup raisins & 1/2 tsp cinnamon. Very, very good. Next time I'll up the cinnamon to 3/4 tsp. >>> 03/06/12 DATE NUT MUFFINS: Replaced white sugar w/brown, reduced nutmeg to 1/4 tsp. Added 1 cup chopped dates (which I soaked in 3 Tb hot water), 1/2 tsp cinnamon, 1/2 cup walnuts & 1/2 cup raisins. Perfect!

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Reviewer:

gebah

Cooking Level: Intermediate

Living In: Pompton Plains, New Jersey, USA

Reviewed: Feb. 29, 2012

I made these blueberry muffins by folding two cups of fresh blueberries into the batter when I added the dry ingredients. I sprinkled a little sugar over each muffin before baking. Very good. I'll try these again with chopped Granny Smith apples and apple pie spice.

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21 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 13, 2012

These muffins taste great, they were a nice color and texture... my kids loved them but the papers stick to the muffins... why does it do that?

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Reviewer:

Kirsten Mia

Cooking Level: Expert

Home Town: Cedarville, Michigan, USA

Reviewed: Jan. 5, 2012

I had buttermilk to use and actually found this recipe by a beautiful picture that lutzflcat posted on 31, Dec. The muffin is nice and moist and held it's shape nicely. I also had huge blackberries to use, so I added those to this recipe. My regular size muffin tins must be smaller than other regular size tins as I got 18 muffins from this recipe. Nice base for a muffin and as the submitter suggests, very easy to add your own "add-ins".

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Dec. 31, 2011

This really is exactly what the recipe title states: a basic muffin. It's light, moist, and the perfect base for embellishing however you'd like. I added chopped apples and some cinnamon to the batter and then before baking, sprinkled the tops with a cinnamon-sugar mixture. As instructed, I filled the muffin batter almost to the top and ended up with ten nice-sized muffins. Good recipe.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Nov. 7, 2011

This is a great base! I prefer using whole wheat flour so I used 2 cups. And I switched out the white sugar for cane sugar. 1 tsp of cinnamon. 1 cup of blueberries and 1/2 a cup of chopped pecans. They turned out moist and delicious! Cant wait to try with other fruit! Thanks DCKatie!

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Reviewer:

shauna88

Reviewed: Oct. 22, 2011

Just a comment for everybody on the stiffness - it is a pretty stiff batter, but one thing that might help is that I weigh my flour - 303 grams is about 2 1/4 cups for me, but your flour may be heavier/more packed! Try weighing out 303 grams and see if that helps. :) Thanks!

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Reviewer:

DCKatie

Reviewed: Oct. 22, 2011

I love baking with buttermilk because always produces a tender muffin. I am sure that this recipe calls for too much flour. I find that 2 cups is ample and this way do not have to add more liquid. Also suggest using an ex. large egg. Hope this helps

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11 users found this review helpful